EGGPLANT RATATOUILLE

  • Cook                    26 MINS

  • Makes                   8 SERVINGS

  • Prep                  20 MINS 

    WHAT YOU’LL NEED

    • 2 Tbsp. olive oil
    • 1 medium red onion, sliced
    • 2 cloves garlic, finely chopped
    • 2 lbs. Japanese eggplant, halved lengthwise and cut into 1/4-inch-thick slices*
    • 2 small zucchini, cut into half circles
    • 1 yellow bell pepper, cut into chunks
    • 1 Knorr® Vegetarian Vegetable Bouillon Cube(s)
    • 1 cup water
    • 2 medium tomatoes, chopped
    • 1/4 cup fresh parsley leaves

    NUTRITIONAL INFORMATION

    Calories      90
    Saturated Fat            0.5 g
    Cholesterol     0 mg
    Total Carbs             12 g
    Dietary Fiber     4 g

    LET’S GET COOKING

    • 1Heat olive oil in a large nonstick saucepot over medium-high heat and cook onion and garlic until tender, about 3 minutes, stirring occasionally. Stir in eggplant and cook about 3 minutes. Stir in zucchini, yellow pepper and Knorr® Vegetarian Vegetable Bouillon Cube(s) dissolved in warm water. Reduce heat and cook covered about 10 minutes. Stir in tomatoes and cook until tender, about 10 minutes. Remove from heat and stir in parsley. Serve over hot cooked rice and sprinkle with shredded Manchego or grated Parmesan cheese.
    *SUBSTITUTION: Use 1 large eggplant (about 2 lbs.), cut into 3/4-inch cubes.
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    Source: www.knorr.com

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